I haven’t done a lot of desserts on the grill, so I’ve been thinking about adding a few into my repertoire. Asking my friends for ideas, I got a solid suggestion for bananas, which I tried out by brushing them with a rum glaze, then grilling them. I ended up with something that tasted pretty awesome but unfortunately fell apart and failed in its glamour shots to make the cut.
So as I continue to work on the banana recipe, I took the same concept to pineapple.
The glaze consists of brown sugar, spiced rum, butter, and vanilla. It gets brushed onto the pineapple slices, which are grilled until browned with some light charring.
The pineapple is a sturdier fruit than the banana, which makes it easier to grill. It works without any issues and was finished with vanilla ice cream and toasted coconut. Talk about a killer grilled dessert.
INGREDIENTS
- 1/2 cup sweetened coconut
- 1/4 cup packed dark brown sugar
- 1/4 cup spiced rum
- 2 tablespoon butter
- 1 teaspoon vanilla
- 1 pineapple, peeled, halved, cored and sliced lengthwise into 12 wedges
- 1 pint vanilla ice cream
DIRECTIONS
To toast coconut, preheat oven to 350 degrees. Spread coconut in a single layer on a baking and place in the oven. Cook until coconut browns, about 10 to 15 minutes, stirring the coconut about every 5 minutes for even browning. Place coconut in a small bowl and set aside.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Add brown sugar, rum, butter, and vanilla to a small saucepan and place on the grill. Cook until butter is melted and sugar is dissolved. Remove from heat.
Brush pineapple slices all over with rum glaze. Place pineapple on the grill and cook until browned and lightly charred, brushing with more glaze as they grill. Remove from grill.
To serve, place 3 pineapple slices on a plate and top with a scoop of ice cream and toasted coconut.
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| Prep Time | 45 minutes |
| Passive Time | 60 minutes |
| Servings |
servings
|
- 1/2 cup sweetened coconut
- 1/4 cup packed dark brown sugar
- 1/4 cup 1/4 cup spiced rum
- 2 tbsp butter
- 1 tsp vanilla
- 1 pineapple peeled, halved cored and sliced lengthwise into 12 wedges
- 1 pint vanilla ice cream
Ingredients
|
|
- To toast coconut, preheat oven to 350 degrees. Spread coconut in a single layer on a baking and place in the oven. Cook until coconut browns, about 10 to 15 minutes, stirring the coconut about every 5 minutes for even browning. Place coconut in a small bowl and set aside.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Add brown sugar, rum, butter, and vanilla to a small saucepan and place on the grill. Cook until butter is melted and sugar is dissolved. Remove from heat.
- Brush pineapple slices all over with rum glaze. Place pineapple on the grill and cook until browned and lightly charred, brushing with more glaze as they grill. Remove from grill.
- To serve, place 3 pineapple slices on a plate and top with a scoop of ice cream and toasted coconut.
